Abstract
The production of ecologically clean fish products is in demand in the food market. As a result of the research, the nutritional quality and chemical composition of the muscle tissue of the Nile tilapia (Oreochromis niloticus L.) were evaluated using the pro-biotic additive Enzimsporin. A valuable quality of Nile tilapia meat is its high protein content. In the muscle tissue, the maximum amount of protein was 80.4%, in the yearlings of the 1st experimental group, which is 7.51% (P ≥ 0.99) higher than in the control group. Yearlings of the 2nd experimental group outperformed their peers from the control group by 4.8% (P ≥ 0.95). Its amount in fry of Nile tilapia varied from 72.27–72.73% in the experimental groups to 74.71% in the control group. The fat content in fry varied from 9.55% in the control to 12.19% in the fish of the 2nd experimental group. The amount of lipids was the highest in the control variant of Nile tilapia yearlings (11.48%), which is 6.48% more than in the 1st experimental group and by 4.48% more than that in the 2nd experimental group. The lipid-protein coefficient (0.06-0.09) of the experimental groups characterizes the meat as less tender, but high in protein, possessing lipotropic properties that protect the liver from fatty infiltration. The study of nutritional value and functional and technological properties shows that tilapia meat can be attributed to highly saturated food raw materials and used to obtain dietary products.
Highlights
IntroductionIn the development of fish farming, much attention is paid to the intensive increase in commercial aquaculture production for the introduction of valuable fish species with high nutritional value, such as the Nile tilapia
Aquaculture is a rapidly developing branch of the region's fisheries
In the development of fish farming, much attention is paid to the intensive increase in commercial aquaculture production for the introduction of valuable fish species with high nutritional value, such as the Nile tilapia
Summary
In the development of fish farming, much attention is paid to the intensive increase in commercial aquaculture production for the introduction of valuable fish species with high nutritional value, such as the Nile tilapia. The cultivation of tilapia is of considerable interest and is explained by a number of biological characteristics and economically useful qualities that are inherent in these fish They have broad adaptive capabilities, grow and reproduce well, are resistant to oxygen deficiency, increased organic content in water, and tolerate sharp temperature fluctuations. They reach the marketable mass in the first year of cultivation [1, 2]
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